Raspberry cheese grid cake

Name: Raspberry cheese grid cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g Flour; 1/2 TEASPOON Baking Powder; 225 g Sugar; 2 packages Vanillin sugar; 250 g Butter; 6 Eggs (size M); 1 pinch Salt; 1 untreated lemon; 1 kg Low-fat curd; 4 TABLESPOONS Milk; 6 TABLESPOONS Semolina; 1 Egg Yolk; 2 TABLESPOONS Whipped cream; 300 g Raspberries; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp parchment paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g Flour
1/2 TEASPOON Baking Powder
225 g Sugar
2 packages Vanillin sugar
250 g Butter
6 Eggs (size M)
1 pinch Salt
1 untreated lemon
1 kg Low-fat curd
4 TABLESPOONS Milk
6 TABLESPOONS Semolina
1 Egg Yolk
2 TABLESPOONS Whipped cream
300 g Raspberries
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp parchment paper

Directions

1
Mix flour and baking powder. Mix 75 g sugar, 1 packet of vanilla sugar, 125 g cold butter in pieces, 2 eggs and flour mixture with the dough hooks of the hand mixer to a dough. At the end knead with cold hands quickly to a smooth dough. Cover the shortcrust pastry and chill for about 30 minutes. In the meantime, whisk 125 g soft butter with the whisk of the hand mixer until foamy. Add 150 g sugar, 1 packet of vanilla sugar and salt and stir until creamy.
2
Separate 4 eggs. Stir the egg yolks into the fat-sugar mixture. Wash the lemon, rub dry and grate the peel. Squeeze the juice. Stir in quark, milk, semolina, lemon peel and juice. Beat the egg whites until stiff and add to the quark mixture. Fold in carefully with a whisk. Select the raspberries and fold in very carefully. Roll out approx. 2/3 of the short pastry on a floured work surface (approx. 32 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the mould with short pastry. Put curd mixture on top and smooth it down.
3
Select the raspberries and fold in very carefully. Roll out approx. 2/3 of the short pastry on a floured work surface (approx. 32 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the mould with short pastry. Put curd mixture on top and smooth it down. Roll out the rest of the dough on a floured work surface (approx. 26 cm Ø) and cut approx. 1 cm wide strips with a dough spinner. Place the dough strips on the cheese mixture in a grid pattern. Mix egg yolk and cream and spread the dough strips with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. If necessary, cover with parchment paper after 30 minutes of baking time. Let the cake cool down for about 10 minutes, remove from the tin and let it cool down. Dust the edge with icing sugar before serving
4
Place the dough strips on the cheese mixture in a grid pattern. Mix egg yolk and cream and spread the dough strips with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. If necessary, cover with parchment paper after 30 minutes of baking time. Let the cake cool down for about 10 minutes, remove from the tin and let it cool down. Dust the edge with icing sugar before serving